Baked Sea Bream On A Bed Of Potatoes And Pecorino Recipes

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BAKED SEA BREAM WITH TOMATOES & CORIANDER



Baked sea bream with tomatoes & coriander image

Sea bream is a delicate white fish that is best cooked simply, as in this Mediterranean-style one-pot

Provided by Matt Tebbutt

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 12

4 large potatoes , about 1kg/2lb 4oz
2 garlic cloves , finely chopped
pinch dried chilli flakes
pinch saffron
1 bunch coriander , roughly chopped
4 whole sea bream , cleaned and gutted
1 tbsp olive oil , plus extra for greasing
juice 2 limes
125ml white wine
handful sundried tomatoes
handful pine nuts , toasted
4 thin slices pancetta or smoked streaky bacon

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Slice the potatoes thinly, put in a large saucepan and cover with cold salted water. Bring to the boil and drain, then lay onto the base of a lightly oiled large baking tray. Scatter over the garlic, chilli, saffron and a little of the coriander.
  • Slash the fish through the flesh down to the bone - this allows it to cook evenly and quicker than normal. Season and rub with the olive oil. Lay the fish on the potatoes and top with the lime juice, wine, tomatoes and pine nuts. Lay the pancetta slices over the fish and bake for 20-25 mins or until the fish is cooked through. Check by pulling out one of the fins on the back, it should come away easily. Serve the fish scattered with the remaining coriander.

Nutrition Facts : Calories 563 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 51 grams protein, Sodium 1.34 milligram of sodium

BAKED SEA BREAM ON A BED OF POTATOES AND PECORINO



BAKED SEA BREAM ON A BED OF POTATOES AND PECORINO image

Categories     Fish     Potato     Tomato     Bake     Dinner

Yield 4 people

Number Of Ingredients 17

3 cups cherry tomatoes, halved
2 teaspoons fine sea salt, plus more for seasoning
½ teaspoon sugar
10 fresh basil leaves, torn by hand
1 fresh rosemary sprig
4 fresh thyme sprigs
1/3 cup dry white wine
1/3 cup extra virgin olive oil
4 Idaho potatoes, sliced crosswise into 1/8-inch-thick slices and blanched
sixteen 1/8-inch-thick slices Pecorino Toscano
1/3 cup dried bread crumbs
grated zest of ½ lemon
scant pinch of cayenne pepper
1 teaspoon dried oregano
four 1-pound sea bream, filleted (8 fillets)
freshly ground black pepper
2 tablespoons grated Pecorino Romano

Steps:

  • Preheat the oven to 250F. Line a rimmed cookie sheet with parchment paper and arrange the tomatoes, cut side up, on it. Place the 2 teaspoons salt in a small bowl, add the sugar, and stir. Sprinkle the mixture over the tomatoes. Add the basil leaves, rosemary, and thyme and bake until dry but not shriveled, about 40 minutes. Remove from the oven and set aside. Raise the oven temperature to 400F. Coat 4 ovenproof terra-cotta or ceramic baking dishes (see Note), each wide and deep enough to hold one fish, with the wine and half the olive oil. Arrange the potato slices in them so they overlap. Place the tomatoes and sliced Pecorino Romano on top. In a bowl, stir together the bread crumbs, lemon zest, cayenne pepper, and dried oregano. Season the inside of the sea bream fillets with salt, black pepper, and fresh oregano. Place each half-fish on top of the other so the skin is facing outward, then place the fish on top of the potatoes and sprinkle both with the seasoned bread crumbs. Drizzle with the rest of the olive oil, sprinkle with the grated Pecorino Romano, cover with aluminum foil, and bake for 15 minutes. Remove the foil and cook for about 10 more minutes, until the cheese on top is melted and the potatoes and fish are crispy. Serve each portion in its baking dish. VINO A young, fruity Vermentino from Cinque Terre, Liguria, will cut through the richness of the bream. NOTE: The individual baking dishes make a beautiful presentation. But if you don't have any, cook the entire dish in one large roasting pan, arranging the layers of potatoes, tomatoes, and cheese as indicate in the recipe, and top with the fillets in a single layer.

BAKED SEA BREAM WITH POTATOES AND PECORINO



Baked Sea Bream With Potatoes and Pecorino image

"Orata al forno con patate", baked sea bream with potatoes, is an Italian menu staple. A little grated pecorino cheese adds an extra savory, umani richness to crispy spuds.

Provided by Redazione Web

Categories     main course

Time 50m

Yield 4

Number Of Ingredients 8

4 1/2LB. gilthead sea bream (orata)
1 1/2LB. potatoes
1/4CUP Pecorino cheese, grated
parsley
garlic
extra-virgin olive oil
salt
pepper

Steps:

  • Preheat the oven to 350°F.
  • Peel and slice the potatoes. Chop the parsley and 1 garlic clove. Clean and gut the fish.
  • Grease a large baking dish with 3-4 Tbsp. olive oil. Cover with potatoes, Pecorino cheese, parsley, garlic and a pinch of salt and pepper. Place whole fish on top, add salt and pepper, and bake for around 30 minutes.
  • Halfway through cooking, turn the pan around and gently shake it to prevent the potatoes from sticking.
  • Remove from the oven and serve.

ORATA AL FORNO (BAKED SEA BREAM WITH POTATOES)



Orata Al Forno (Baked Sea Bream With Potatoes) image

This recipe is based on a very easy one I found in an Italian cookbook called "Cucina Italiana". Over the years I have changed this and that and adapt it to may own taste. I love to cook with whole fish. Sea Bream (Orata) has such wonderful flavours, if you cook it in the oven. You won't believe the difference between fillet and a whole fish until you try it. If you can get a whole sea bream, get it. The recipe is very easy, it is alsmost done in a few minutes, but you have to wait until the fish is done in the oven. While the fish is in the oven, the room is filled up by delicious flavours. Hope you enjoy it as much as I do.

Provided by Thorsten

Categories     One Dish Meal

Time 55m

Yield 1-2 serving(s)

Number Of Ingredients 9

1 (1 lb) sea bream, gut and scales removed
1/2 lb potato
1 garlic clove, sliced
1 green onion, sliced
1/2 lemon, sliced
1 -2 sprig fresh rosemary (about 3 inches long)
olive oil
salt and pepper
1 tablespoon fresh parsley, chopped

Steps:

  • Preheat oven (430 F, 220 C).
  • Wash and peel the potatoes. Slice them (about 1/4 inch thick).
  • Mix the potato slices with as less olive oil as possible. They should only be coated and not soaked. Arrange the slices on an oven-proofed dish, so that later the fish could be placed on them. Salt them to taste with salt and a little pepper.
  • Put them in the oven and bake them covered with aluminium foil for 15 minutes.
  • Meanwhile prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins.
  • Sprinkle some salt into stomach cavity. Put two slices of lemon, a few slices of garlic and one sprig rosmary into cavity. Brush on both sides with a little olive oil.
  • After 15 minutes take potatoes out of the oven and sprinkle with slices of green onions and the rest of garlic.
  • Place fish on the potatoes. Sprinkle with some salt and put back in the oven for 25 to 30 minutes or until fish is done (Fish is done when the dorsal fin can easily be removed).
  • If the fish gets to dry while baking, brush with a little olive oil.
  • When fish is done take out of the oven and sprinkle with parsley and serve hot with additional slices of lemon.
  • NOTE: Serve fish as a whole or fillet prior to serving.

Nutrition Facts : Calories 196.2, Fat 0.4, SaturatedFat 0.1, Sodium 20.3, Carbohydrate 47.8, Fiber 8.1, Sugar 2.2, Protein 5.8

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